Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Egg Braid Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1/4 To 1/2 cup warm water
1 Active dry yeast
1 Tablespoon(s) Sugar
2 3/4 Cup(s) All-Purpose Flour
1/3 Cup(s) Instant nonfat dry milk
1/4 Cup(s) Cold butter or margarine
cut into 4 pieces
1 Teaspoon(s) Salt
2 Eggs, beaten
1 Egg
Sesame or poppy seeds
Makes 1 loafCombine 1/4 cup water, yeast and sugar. Stir to dissolve
yeast and letstand until bubbly, about 5 minutes.Fit processor with
steel blade. Measure flour, dry milk, butter andsalt into work bowl.
Process until mixed, about 15 seconds.Add yeast mixture to flour
mixture. Process until blended, about 10seconds.Turn on processor and
slowly drizzle the 2 beaten eggs through feed tubeand just enough
remaining water so dough forms a ball that cleans thesides of the bowl.
Process until ball turns around bowl about 25 times.Turn off processor
and let dough stand 1 to 2 minutes.Turn on processor and gradually
drizzle in enough remaining water tomake dough soft, smooth and satiny
but not sticky. Process until doughturns around bowl about 15
times.Turn dough onto lightly floured surface. Shape into ball and
place inlightly greased bowl, turning to grease all sides. Cover with
plasticwrap and let stand in warm place until doubled, about 1
hour.Punch down dough. Divide into 3 equal parts. Shape each part
into astrand about 18 inches long. Braid the strands loosely together.
Tuckends under and pinch to seal. Fit braid into greased 8 1/2 x 4 1/2
x 21/2 inch loaf pan. Cover loosely with plastic wrap and let stand
inwarm place until almost doubled, about 1 hour.Heat oven to 375 F.
Beat remaining egg with fork. Brush egg over braid.Sprinkle sesame or
poppy seeds over braid, if desired. Bake until evenlybrowned, 25 ~ 30
minutes.Remove immediately from pan. Cool on wire rack.REFRIGERATOR
EGG BRAID: Prepare dough through first rising and shapeinto braid as
directed for Egg Braid. Place in greased loaf pan, brushwith vegetable
oil and cover tightly with plastic wrap. Refrigerate 4 to24 hours.
Uncover and let stand at room temperature 30 minutes. Bake asdirected
for Egg Braid.RAISIN BREAD: Prepare dough as directed for Egg Braid.
Turn dough ontolightly floured surface and knead 1/2 cup dark raisins
into the dough.Continue as directed for Egg Braid, eliminating sesame
or poppy seeds.Food Processor Bread Book From the collection of Jim
VorheisFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 1542
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 559.6mg
Sodium: 2580.2mg
Potassium: 703.1mg
Carbohydrates: 280g
Fiber: 9.3g
Sugar: 18.2g
Protein: 57.1g

Scale this recipe to Servings [?]